Our Wine-Braised Pork Shoulder is a flavorful, tender, and easy-to-make dish that’s perfect for Sunday dinners or festive gatherings. Tender pork shoulder is simply seasoned with sea salt, peppercorns, and olive oil, and slow-cooked in a red wine reduction sauce to perfection. Whether you serve it with roasted lemon potatoes, olive oil mashed potatoes, or crusty peasant bread, this wine-braised pork shoulder is a celebration of everything we love about Greek home cooking—simple ingredients and big flavors.
If you love our Wine Braised Pork Shoulder, you will also love our pork and beans, pork and chickpeas, Greek pork steaks, and Christmas roast with chestnuts and figs!
Why We Love Wine-Braised Pork Shoulder
Here is what you need
- Pork shoulder. Here, we are using pork shoulder with no bones. I prefer it as a cut for braising because it is flavorful and has some fat, which makes it succulent and tender.
- Cracked peppercorns and sea salt.
- Dry red wine. The wine is the secret weapon for a sauce that’s deeply flavorful, perfect for spooning over the sliced pork, crispy fried potatoes, roasted potatoes, or soaking into crusty bread.
- Vinegar and sugar. The final touch to create the delectable wine sauce.
See the recipe card for complete information on ingredients and quantities.
Step by step
Step 1: Season the pork with sea salt and freshly ground pepper. Heat the olive oil in a large skillet over medium-high heat and brown the meat for 6-7 minutes, until well browned on all sides.
Step 2: Deglaze with the wine, add the cracked pepper, and let it simmer for 1-2 minutes to allow the alcohol to evaporate. Then, add enough water to reach just above the middle of the meat.
Bring to a boil, then reduce the heat and simmer for approximately 1.5 to 2 hours, covered, until the meat is tender and can be easily pierced with a fork.
Step 3: Remove the pork from the skillet and place it on a platter covered with aluminum foil. Mix half a cup of vinegar and a quarter cup of sugar, then pour the mixture into the sauce.
Step 4: Simmer, stirring occasionally, until the sauce has thickened and become creamy.
PRO TIP: Save any leftover sauce and use it next time instead of the vinegar with the sugar to thicken the sauce.
Side dishes for Cretan pot roast
The Cretan taverna serves this pot roast with freshly fried potatoes and the delectable sauce poured over it. Here are some suggestions for additional yummy sides.
- Roasted potatoes with rosemary. Crispy on the outside, soft on the inside, and infused with lemon, garlic, and oregano—this classic side is made for soaking up pan juices.
- Maroulosalata – Traditional Greek lettuce salad. Cool and refreshing, with romaine lettuce, cucumber, dill, Kalamata olives, and feta. A perfect contrast to the savory roast.
- Warm pita bread or crusty olive oil bread. Use it to mop up the delicious citrusy sauce or make rustic sandwiches with leftover pork.
- Greek Rice Pilafi. A simple, fluffy rice that complements the roast and soaks up the sauce beautifully.
Storage and reheating
Proper storage and reheating help preserve the juicy texture and bold flavor of your Greek pork roast. Here’s how to keep it fresh and delicious:
- Let the pork cool completely, then place it in an airtight container and refrigerate. It will keep well in the fridge for up to 4 days.
- For the freezer, slice or shred the pork, portion it out, and store it in freezer-safe bags or containers. Add some of the pan juices to prevent drying. It will last up to 3 months. Label and date your containers for easy tracking. Wrap tightly to avoid freezer burn.
- For the sauce, transfer it to an airtight glass jar or container and store in the refrigerator for up to 1 week. Reheat it gently in a saucepan over low heat before serving. If it thickens too much, add a splash of water or wine to loosen it.
- Pour the sauce into a freezer-safe container or silicone cube tray and freeze for up to 3 months. Thaw overnight in the fridge before reheating. Stir well while reheating, and add a little water or wine if needed to restore its glossy texture.
Thank you to Mrs Stella Bolanaki and Bolani’s café in Chania for the inspiration for this recipe.
More Greek roasts
Wine-Braised Pork Shoulder
Ingredients
- 3-4 lb pork shoulder without the bone
- ⅔ cup dry red wine 200 ml
- ¼ cup extra virgin olive oil
- sea salt
- freshly ground pepper
- ½ cup red wine vinegar
- ¼ cup sugar
Instructions
- Season the pork with sea salt and freshly ground pepper. Heat the olive oil in a large skillet over medium-high heat and brown the meat for 6-7 minutes, until well browned on all sides.
- Deglaze with the wine, then add more cracked black pepper. Allow the alcohol to evaporate, and add enough water to reach just above the middle of the meat. Bring to a boil, then reduce the heat and simmer for approximately 1.5 to 2 hours, covered, until the meat is tender and can be easily pierced with a fork.
- Remove from the skillet and rest the pork on a platter covered with aluminum foil. Mix half a cup of vinegar and a quarter cup of sugar and pour it into the sauce.
- Simmer, stirring occasionally, until the sauce has thickened. Serve immediately with fried or mashed potatoes, rice, and your favorite Greek salad.
Notes
- Save any leftover sauce and use it next time instead of the vinegar with the sugar to thicken the sauce.
Nutrition
